Salad of jersey royals with herbs and crème fraîche

Salad of jersey royals with herbs and crème fraîche

By
From
How I cook
Serves
6
Photographer
Jason Lowe

There’s no mistaking the taste of jersey royals, which is derived from the rich fertile soil on Jersey where, naturally enough, they are grown. The potatoes are the colour of the island’s earth and have a papery skin so thin that you can remove it with your fingers.

Ingredients

Quantity Ingredient
1kg jersey royals (or other early new potato)
sea salt
freshly ground black pepper
2 tablespoons extra virgin olive oil
1/2 lemon, juiced

Dressing

Quantity Ingredient
250ml crème fraîche
1 lemon, finely grated zest
bunch chives, leaves only, finely chopped
bunch chervil, leaves only, finely chopped
small bunch flat-leaf parsley, leaves only, finely chopped

Method

  1. Wash the potatoes thoroughly under cold running water, rubbing them well with your fingers to remove all traces of soil.
  2. Bring a large saucepan of water to the boil and season liberally with salt. When the water comes to the boil, drop in the potatoes and cook until just tender when pierced with a knife; this will take about 15 minutes.
  3. Drain and dress while still hot with the olive oil and lemon juice, then season with a little more salt and plenty of pepper. Set aside to cool.
  4. Meanwhile, for the dressing, put the crème fraîche into a bowl with the lemon zest and chopped herbs. Mix well, seasoning with salt and pepper to taste. If it’s a picnic you’re planning, pack the dressing in a plastic tub. Refrigerate until needed.
  5. Spoon the creamy herb dressing onto the potatoes to serve.

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